Description
This Japanese Egg Sandwich (Tamago Sando) features a creamy, rich egg salad tucked between fluffy Japanese milk bread slices. The velvety texture and delicate flavor make it the perfect light meal, quick snack, or lunchbox favorite.
Ingredients
Scale
Egg Salad
- 6 large eggs
- ¼ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 to 2 teaspoons milk or plant milk (optional)
- 4 tablespoons Japanese mayonnaise
Sandwich
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter, softened
- Chives, sliced (for garnish, optional)
Instructions
- Boil and cool the eggs: Fill a medium pot with enough water to cover the eggs. Bring it to a gentle boil, then lower the eggs carefully using a ladle. Cook for 7 minutes for soft-boiled eggs or 10 minutes for hard-boiled eggs. Transfer immediately to an ice bath for 2 minutes to stop the cooking process and make peeling easier.
- Mash and season the eggs: Peel the eggs while still slightly warm and transfer them to a large bowl. Use a fork or potato masher to crush them into small, even pieces. Sprinkle in sugar, salt, and black pepper, then mix well. Add Japanese mayonnaise and stir until creamy. If using hard-boiled eggs, mix in a splash of milk to keep the filling smooth.
- Butter the bread and assemble the sandwich: Spread a thin layer of butter on one side of each slice of bread. Spoon the egg salad evenly onto one slice and spread it out to the edges. Place the second slice of bread on top, buttered side down, and gently press down to secure the filling.
- Trim and cut for presentation: Using a sharp knife, trim off the crusts for a traditional look. Slice the sandwich in half, either into rectangles or triangles, for easy serving.
- Serve and enjoy: The sandwich is best enjoyed fresh, but it can also be wrapped in plastic wrap and stored in the refrigerator for up to 2 days. Serve with a side of fresh fruit or a light salad for a complete meal.
Notes
- To achieve the signature soft texture, always use Japanese milk bread or a high-quality white sandwich bread.
- For extra flavor, add a pinch of Dijon mustard, chopped chives, or a sprinkle of paprika to the egg mixture.
- If the bread is not super fresh, lightly toast it before assembling to maintain structure.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch, Snack
- Method: No-Cook (after boiling eggs)
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 215 kcal
- Sugar: 2.2 g
- Sodium: 418 mg
- Fat: 15.4 g
- Saturated Fat: 4.9 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.3 g
- Protein: 10.3 g
- Cholesterol: 290 mg